Turkey Wild Rice Soup Recipe

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Turkey Wild Rice Soup

deb baldwin

By
@messinthekitchen

This is a great soup to use up that extra turkey. I tweeked this recipe a little, for my own use. I really like cream based soups, so this is right up my alley.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1
each -carrot, celery, onion
olive oil, extra virgin
4 c
chicken broth (3 - 10.5 oz condenced cans of chicken broth)
2 c
water
1/2 c
uncooked wild rice
8 slice
bacon
1/2 c
butter
3/4 c
flour
1/2 tsp
salt
1/4 tsp
poultry seasoning
1/8 tsp
pepper
2 c
half and half or 2 cans of canned milk
1 1/2 c
cooked, large diced, turkey meat
2 Tbsp
dry sherry (*opt)

Directions Step-By-Step

1
Chop the carrot, celery, and onion into small pieces.
(I like to put carrots and onion in my small food processer and mince.)
2
Select a large pot, and put in enough olive oil to just cover about 1/2 the bottom (you can alway add more if needed)
Set on medium heat.
Add minced carrot, celery & onion.
Stir often and cook for about 10 minutes.
Add chicken broth and 2 cups of water.
Add rice (I like to use 1/2 wild rice and 1/2 white rice).
Bring to a boil and simer until rice is tender, 35 to 40 minutes.
3
Meanwhile, cook the bacon in a skillet over medium heat until crisp. Allow to cool and then crumble.
Set aside.
4
When rice is tender, melt the butter in a sauce pan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once into the melted butter.
Cook, stirring, until smooth and bubbly.
Stir in half-in-half (or caned milk) into flour mixture and cook until thickened, 2 minutes.
Stir half-in-half/flour mixture into pot with the rice.
Stir in bacon (sometimes I will add the bacon dripings too), turkey, and sherry.
Heat through and serve.
5
This makes a pretty thick soup. To thin, add more broth or milk. Season to taste.

About this Recipe

Course/Dish: Turkey Soups
Main Ingredient: Turkey
Regional Style: American
Hashtag: #rice